The Bisulan, also known as Bussolano or Brasadella, is a traditional dessert commonly found on the tables of Bassa Reggiana.

It is a firm, crunchy cake made without yeast, shaped like a donut and topped with sugar sprinkles. Traditionally, it was dipped in a cup of Lambrusco.

With a texture similar to shortbread, this simple dough - made from eggs, flour, sugar and butter - could be stored for long periods, which made it especially suited to rural households.

Once a humble sweet enjoyed mainly by peasants, it has since become widely popular, giving rise to many variations, even in shape: some are rectangular or rolled into a serpentine form. The name bisulan itself is thought to derive from biscione (Eng. grass snake), recalling this elongated version.